AAA Food manager certification exam 2023 with 100% correct answers
the term 'sanitizing' is defined as - (correct answer)reduce harmful microorganisms to safe levels
in a cafe, there is one server left to handle the front of the house between the lunch rush and
dinner. One of the afternoon task is to wrap clean tableware set In napkins to be kept at the hostess
desk for the customers. The server has to developed a routine to get this done while also taking a
lunch break. The health inspector_____ - (correct answer)was concerned because of the potential
for the mouth to hand contamination
Insect control devices must ______ and must be able to retain the electrocuted insect inside the
device. - (correct answer)Be rated for safety by the USDA
The purpose of the Texas Establishment Food Rules is to safeguard the public health and to __ -
(correct answer)Provide consumers safe, unadulterated, honestly presented food.
A new bar manager was asking the equipment Service technician how the glass washer works. That
technician explain the process and the chemicals and the chemicals and handed the manager and
handed the manager a vital of test strips ." what are these for?" The technician said about the
machine is sanitizing properly when the iodine sanitizer turns the color of the paper because the
concentration is ____ - (correct answer)12.5 - 25.00 ppm
What is the most accurate method for calibrating bimetallic thermometers ? - (correct answer)Put
the thermometer stem or probe into the ice water. wait 30 seconds or until the thermometer so it
reads 32ºF (0ºC)
Approved sanitizers for food service includes chloride, iodine, quaternary ammonia and ____ -
(correct answer)alcohol
Pasteurize liquid, frozen, or dry egg products Shall be substituted for raw Shell eggs whenever _____
- (correct answer)
Which of the following would be the best method for cleaning and sanitizing equipment that cannot
be placed in a dish machine or three compartment sink? - (correct answer)
John is normally a cook at a fast food establishment but is re-assigned to cleaning tables. What a
symptom(s) does John likely have to caused him to be re-assigned ? - (correct answer)persistent
drainage from nose, eyes , mouth
Rachel juiced 10 times the amount of bleach required for making a sanitizing solution. This is
considered a ___ - (correct answer)Chemical hazard
Which of the following essence acceptable source of potable water? - (correct answer)
chemical sanitizers are in a concentrated form and should be mixed only with ____. - (correct
answer)water
The proper sequence for cleaning food-contact surface in a three-compartment sink is: - (correct
answer)
all of the following are effective ways to prevent cross contamination except____. - (correct
answer)Rinsing food contact surfaces in between tasks
Non-absorbent materials are required in all areas of a food service facility except____. - (correct
answer)dining room
, AAA Food manager certification exam 2023 with 100% correct answers
An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use
CIP systems. CIP is an acronym for__ - (correct answer)clean in place
the greatest concern about having pests in the restaurant is that they will - (correct answer)spread
disease
raw animal foods such as beef, fish,lamb,pork,and poultry shall be separated during
storage ,preparation ,holding and display all times unless they are being_____ - (correct
answer)combined as ingredients
according to the Texas rules, it is acceptable at times for items like salt or pepper packets to be
saved and given to another customer if they were not contaminated.which of the following must be
discarded after a costumer had it? - (correct answer)A bowl of cocktail sauce
The best way for a foo handler to have a beverage in their work area is to_____ - (correct
answer)keep a beverage in a cup with a lid and a straw
A prep cook must be sure to wash hands well_____ - (correct answer)All of the above
Cutting boards pr cutting blocks that have scratches and cuts into the surfaces ______ - (correct
answer)
When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range? -
(correct answer)two hours
NFS Stands for _____. - (correct answer)National sanitation foundation
The restaurant staff noticed the health inspector coming in the door and assumed correctly they
would be inspected. One of the employees quickly took the towel. buckets, dumped them in a sink
with the dirty dishes, made fresh sanitizing solution , and put the towel back in the water. To their
surprise, the inspector marked a violation. The violation was for _______ - (correct answer)putting
the soiled towels back in the new water
from top to bottom, how should the following items be store on a rack in the cooler? - (correct
answer)
A kitchen manager was trying to train the staff and get all of the inventory under control. Many
items were not being tabled in storage. The manager thinks it is best to start by labeling every single
items out of its original container, even thought it is not required to have the staff label_____ -
(correct answer)spaghetti noodles
what is the active ingredient in all FDA approved hand sanitizers? - (correct answer)Alcohol
During an inspection, the manager asked the inspector about can opener cleaning. The health
inspector said there could be ____hazards present. - (correct answer)physical, biological, or chemical
shell stock identification tags on shellfish must include the harvester's i.d. number , the date and
location of harvest, the type of shellfish and a statement proclaiming that___ - (correct answer)
Bacterial growth can be minimized by properly controlling ______. - (correct answer)Time,
Temperature, oxygen, moisture
The best way to avoid seafood and mushroom toxins in food is to___ - (correct answer)
the term 'sanitizing' is defined as - (correct answer)reduce harmful microorganisms to safe levels
in a cafe, there is one server left to handle the front of the house between the lunch rush and
dinner. One of the afternoon task is to wrap clean tableware set In napkins to be kept at the hostess
desk for the customers. The server has to developed a routine to get this done while also taking a
lunch break. The health inspector_____ - (correct answer)was concerned because of the potential
for the mouth to hand contamination
Insect control devices must ______ and must be able to retain the electrocuted insect inside the
device. - (correct answer)Be rated for safety by the USDA
The purpose of the Texas Establishment Food Rules is to safeguard the public health and to __ -
(correct answer)Provide consumers safe, unadulterated, honestly presented food.
A new bar manager was asking the equipment Service technician how the glass washer works. That
technician explain the process and the chemicals and the chemicals and handed the manager and
handed the manager a vital of test strips ." what are these for?" The technician said about the
machine is sanitizing properly when the iodine sanitizer turns the color of the paper because the
concentration is ____ - (correct answer)12.5 - 25.00 ppm
What is the most accurate method for calibrating bimetallic thermometers ? - (correct answer)Put
the thermometer stem or probe into the ice water. wait 30 seconds or until the thermometer so it
reads 32ºF (0ºC)
Approved sanitizers for food service includes chloride, iodine, quaternary ammonia and ____ -
(correct answer)alcohol
Pasteurize liquid, frozen, or dry egg products Shall be substituted for raw Shell eggs whenever _____
- (correct answer)
Which of the following would be the best method for cleaning and sanitizing equipment that cannot
be placed in a dish machine or three compartment sink? - (correct answer)
John is normally a cook at a fast food establishment but is re-assigned to cleaning tables. What a
symptom(s) does John likely have to caused him to be re-assigned ? - (correct answer)persistent
drainage from nose, eyes , mouth
Rachel juiced 10 times the amount of bleach required for making a sanitizing solution. This is
considered a ___ - (correct answer)Chemical hazard
Which of the following essence acceptable source of potable water? - (correct answer)
chemical sanitizers are in a concentrated form and should be mixed only with ____. - (correct
answer)water
The proper sequence for cleaning food-contact surface in a three-compartment sink is: - (correct
answer)
all of the following are effective ways to prevent cross contamination except____. - (correct
answer)Rinsing food contact surfaces in between tasks
Non-absorbent materials are required in all areas of a food service facility except____. - (correct
answer)dining room
, AAA Food manager certification exam 2023 with 100% correct answers
An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use
CIP systems. CIP is an acronym for__ - (correct answer)clean in place
the greatest concern about having pests in the restaurant is that they will - (correct answer)spread
disease
raw animal foods such as beef, fish,lamb,pork,and poultry shall be separated during
storage ,preparation ,holding and display all times unless they are being_____ - (correct
answer)combined as ingredients
according to the Texas rules, it is acceptable at times for items like salt or pepper packets to be
saved and given to another customer if they were not contaminated.which of the following must be
discarded after a costumer had it? - (correct answer)A bowl of cocktail sauce
The best way for a foo handler to have a beverage in their work area is to_____ - (correct
answer)keep a beverage in a cup with a lid and a straw
A prep cook must be sure to wash hands well_____ - (correct answer)All of the above
Cutting boards pr cutting blocks that have scratches and cuts into the surfaces ______ - (correct
answer)
When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range? -
(correct answer)two hours
NFS Stands for _____. - (correct answer)National sanitation foundation
The restaurant staff noticed the health inspector coming in the door and assumed correctly they
would be inspected. One of the employees quickly took the towel. buckets, dumped them in a sink
with the dirty dishes, made fresh sanitizing solution , and put the towel back in the water. To their
surprise, the inspector marked a violation. The violation was for _______ - (correct answer)putting
the soiled towels back in the new water
from top to bottom, how should the following items be store on a rack in the cooler? - (correct
answer)
A kitchen manager was trying to train the staff and get all of the inventory under control. Many
items were not being tabled in storage. The manager thinks it is best to start by labeling every single
items out of its original container, even thought it is not required to have the staff label_____ -
(correct answer)spaghetti noodles
what is the active ingredient in all FDA approved hand sanitizers? - (correct answer)Alcohol
During an inspection, the manager asked the inspector about can opener cleaning. The health
inspector said there could be ____hazards present. - (correct answer)physical, biological, or chemical
shell stock identification tags on shellfish must include the harvester's i.d. number , the date and
location of harvest, the type of shellfish and a statement proclaiming that___ - (correct answer)
Bacterial growth can be minimized by properly controlling ______. - (correct answer)Time,
Temperature, oxygen, moisture
The best way to avoid seafood and mushroom toxins in food is to___ - (correct answer)
